Method for controlling a cooking process in a cooking oven
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Solution Overview
Problem
Existing cooking oven control methods fail to reduce energy consumption effectively, particularly in meeting future energy efficiency standards such as A++ and A+++ labels, as they rely on temperature-based control rather than optimizing heating energy transfer.
Innovation Solution
A method that controls the cooking process in an oven cavity by setting a maximum heating energy and determining a heating power profile over time, independent of detected temperatures, using a time control mode with phases such as heating up and thermal inertia, where heating elements are activated and deactivated based on predetermined empiric or calculated data.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by stationary object
If temperature-based control methods are used to heat food in an oven cavity, then the cooking process can be controlled based on detected temperatures, but the energy consumption cannot be reduced sufficiently to meet future energy efficiency standards
Solution Approach 1:
The patent changes the control parameter from temperature-based feedback to time-based predetermined heating power profiles. Instead of continuously monitoring and adjusting based on detected temperatures, the system uses pre-calculated heating power functions of time that are optimized for specific cooking scenarios, fundamentally changing how the cooking process is controlled
Solution Approach 2:
The patent applies preliminary action by pre-calculating and storing optimal heating power profiles for different cooking scenarios before actual cooking occurs. The controller has access to a database of predetermined heating power functions that have been optimized in advance, allowing the system to select and execute the appropriate profile without real-time temperature feedback
2Productivity
If the oven cavity is heated to a high temperature to ensure proper cooking, then the food can be cooked effectively, but the energy consumption increases significantly
Solution Approach 1:
The patent implements periodic action through heating cycles that alternate between heating phases and cooling phases. The predetermined heating power profiles include periods when heating elements are active and periods when they are inactive, allowing the oven cavity to cool down between heating bursts. This periodic heating approach maintains cooking effectiveness while reducing total energy consumption compared to continuous high-temperature heating
Solution Approach 2:
The patent applies dynamics by using time-varying heating power profiles instead of static constant-power heating. The heating power is dynamically adjusted according to predetermined functions of time, allowing the system to optimize energy distribution throughout the cooking process rather than maintaining a constant high power level
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach reduces energy consumption by optimizing the heating process, ensuring that the total heating energy is minimized while maintaining efficient cooking, allowing for compliance with stringent energy efficiency standards.
Implementation Method 1
The heating power as function of the time and the predetermined transmitted heating energy (E) base on empiric and/or calculated data... during the heating up phase the oven cavity is heated up by activating at least one heating element of said oven cavity
Data Source
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AI summary
The present invention relates to a method for controlling a cooking process in an oven cavity of a cooking oven, wherein food stuff is arranged inside the oven cavity. At least one cooking parameter is set. The method comprises a time control mode (10) in the beginning of the cooking process. The time control mode (10) calculates a predetermined transmission of heating power to the oven cavity as function of the time (t) and a corresponding predetermined transmitted heating energy (E) during said time control mode (10). The heating power as function of the time (t) and the predetermined transmitted heating energy (E) base on empiric and/or calculated data and depends on the set cooking parameter. The time control mode (10) includes a heating up phase (14) and a thermal inertia phase (18). The time control mode (10) starts with the heating up phase (14). During the heating up phase (14) the oven cavity is heated up by activating at least one heating element of said oven cavity. The heating up phase (14) is stopped, after the predetermined heating energy (E) has been transmitted to the oven cavity. The predetermined heating energy transmitted to the oven cavity during the heating up phase depends on the set core temperature (T) of the food stuff in the oven cavity, when the core of the food stuff and the oven cavity are in thermal equilibrium. During the thermal inertia phase (18) all heating elements of the oven cavity are deactivated. The thermal inertia phase (18) is stopped, after the food stuff and the oven cavity should have reached a thermal equilibrium according to the empiric and/or calculated data.